Lobster and Mango Cocktail

Directions

1. 1

   1/3 cup mayonnaise 1/3 cup plain yogurt 2 tablespoons cognac 1 tablespoon ketchup 1 tablespoon fresh lemon juice -- or to taste four 1 1/2-p

2. 2

   Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes

3. 3

   transfer the lobsters with tongs to a bowl and let them cool until they can be handled

4. 4

   Crack the shells, remove the meat, and cut it into 3/4-inch pieces

5. 5

   Transfer the lobster meat to a large bowl and chill it, covered

6. 6

   The lobster cocktail may be prepared up to this point 1 day in advance

7. 7

   Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melonball cutter, scoop the flesh from the mango halves

8. 8

   There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, th